Concentration data for Syringic acid in Oat, refined flour Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.00, 0.16 ) 0.00 mg/100 g FW Oats, white Sosulski F., et al (1982) Free, esterified, and insoluble-bound ph.... Journal of Agricultural and Food Chemistry 30:337-340
[ 0.16, 0.31 ) 0.27 mg/100 g FW Oats, white Sosulski F., et al (1982) Free, esterified, and insoluble-bound ph.... Journal of Agricultural and Food Chemistry 30:337-340
[ 0.31, 0.48 ) 0.47 mg/100 g FW Oats, white Sosulski F., et al (1982) Free, esterified, and insoluble-bound ph.... Journal of Agricultural and Food Chemistry 30:337-340